Effect of the Salting Process on the Mass Transfer Kinetics of Manchego-type Cheese-Reference-Cited by-同舟云学术

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Effect of the Salting Process on the Mass Transfer Kinetics of Manchego-type Cheese

Published:2009-07-31 Issue:4 Volume:12 Page:791-807
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Illescas-Chavez E.,Vélez-Ruiz J.F.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942910802072983

Reference44 articles.

1. De Piante, D., Castelao, E. and Rubiolo, A. Diffusion coefficient of salt in salting and ripening soft cheese. Proceedings of the International Congress of Engineering and Food (ICEF 5). Vol. 1, pp.493–502. Physical Properties and Process Control.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fatty Acid and Cholestrol Content of Manchego Type Cheese Prepared with Incorporated Avocado Oil;International Journal of Food Properties;2012-07

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